Sunday, 21 August 2016

Review: Nourishing Noodles

Everyone has been at it for months if not longer and yet I am new to the spiralising party, but hey, better late than never.

As a vegetarian, the whole spiralising phenomenon should have appealed to me right from the start but I have to say, I didn’t want to commit to buying an expensive bulky piece of kit that I may/may not get on with.  But I found a cute little hand-held spiraliser on one of the discount voucher websites which turned out to be worth the gamble.

So, with spiraliser in one hand, courgette in the other, I was quite proud of my Zoodles/Courgetti (whatever you wish to call them) when the curly ringlets appeared on my plate at the end of the process.  Feeling all gung-ho, I wanted to do more and so I was pleased when the Nourishing Noodles book came my way to review, timing couldn’t have been better!

Photo: c/o Race Point Publishing


Guiding people like me to understanding how far you can push your spiraliser, Nourishing Noodles byChris Anca, published by Race Point Publishing (£14.99) offers nearly 100 recipes that showcase the versatility of vegetables and how diverse salads or veggie side dishes can be with a few cheeky techniques.

Written for an American audience originally, it features their scale of measurements (eg: cups), but has UK equivalents on the side and also a few words here/there which are more Stateside but it doesn’t detract from the focus of spiralising and there are lots of photographs to provide inspiration and the recipes seem easy to follow.

The recipes cover all mealtimes during the course of a day from Breakfast to Supper with also a few mini recipes for add-ons to a dish such as herb or spice mixes which is quite useful.  It also promotes healthy eating with plenty of suggestions for those that are into ‘raw food’ eating as well.  Recipes include:   Cucumber Sprouts Thai Noodle Salad and Fresh Spring Rolls and take a peek below for details.


This is a really good book to help you get acquainted with spiralising and to get more out of it but is equally good if you just want some recipe ideas that will help you vary your salad/vegetable preparation routines if you’re bored with your current repertoire.


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Disclosure:    This post has been written following receipt of a complementary copy of Nourishing Noodles.
This review was conducted honestly without bias and I was not required to produce a positive review.  For further details of my PR policy, please see the Press, PR & Food Writing page of this website.  



Photo:  c/o Race Point Publishing
FRESH SPRING ROLLS WITH MAPLE MUSTARD DIPPING SAUCE

Makes 5-6 spring rolls

NOODLES
1/3 medium carrot, thin spirals
1 tbsp raw apple cider vinegar
½ tsp raw honey or maple syrup
1/3 medium zucchini, thin spirals
½ Lebanese cucumber, thin spirals

DIPPING SAUCE
1 cup (150 g) cashews
½ cup (120 ml) water
2 tbsp Mustard
2 tbsp maple syrup
1-inch (2.5 cm) piece green (spring) onion, white part only
¼ tsp sea salt flakes
¼ tsp garlic powder
¼ cup (60 ml) fresh lemon juice
1 pinch chili flakes

ROLLS
5–6 rice paper wrappers
1 avocado, halved, pitted, and sliced lengthwise
1 small handful sunflower sprouts
10–12 mint leaves
10–12 cilantro (coriander) leaves

1 Place carrot noodles in a large bowl. Add apple cider vinegar and raw honey or maple syrup to the bowl and massage noodles for 30 seconds. Add the zucchini and cucumber noodles to the bowl, next to the carrot noodles (do not mix noodles).

2 Place all dipping sauce ingredients in a blender and process until creamy and smooth. Pour into dipping bowls.

3 To make the rolls, dip the rice paper wrappers in cold water for 2–3 seconds, then place them on a clean, dry cutting board, rough sides up. Add a small handful of each of the noodles right below the centre line and top with avocado, sprouts, mint, and cilantro.

4 Lift the side of the wrapper closer to you and tuck it tightly on top of the filling. Lift the sides of the sheet and tuck them tightly on top of the filing.

5 Begin to roll away from you, applying gentle pressure on the filling to keep everything in place; this pressure will help create a firm roll.

6 Repeat steps 4–5 for remaining rolls.

7 Serve immediately with dipping sauce on the side.


Recipe extracted from Nourishing Noodles by Chris Anca, published by Race Point Publishing (£14.99).


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Photo:  c/o Race Point Publishing


CUCUMBER AND SPROUTS THAI NOODLE SALAD

Serves 2 (as a light meal)

DRESSING
1 tbsp tamari
Juice and pulp of ½ lime
1 tbsp coconut nectar
½ tsp grated ginger
¼ tsp cold-pressed sesame oil
½ tsp chia seeds
1 pinch chili flakes

NOODLES
2 large handfuls sunflower sprouts
4 small radishes, thinly sliced
2 small handfuls finely chopped mint
1 small spring onion, thinly sliced
2 Lebanese cucumbers, thin spirals

SERVING/TOPPINGS
2 large handfuls baby spinach or seasonal greens of your choice
1 tbsp white and/or black sesame seeds
2 lime wedges


1 Place all dressing ingredients in a large bowl and whisk to combine.

2 Add the sprouts, radish, mint, and onion to the dressing bowl and toss until thoroughly coated. Massage vegetables for about 1 minute to help soften them. Let sit for 5 minutes.

3 Add cucumber noodles to the bowl and toss until thoroughly coated.

4 Arrange a large handful of baby spinach or greens of choice on each plate, then top with coated noodles.

5 Sprinkle on sesame seeds and serve with lime wedges





Recipe extracted from Nourishing Noodles by Chris Anca, published by Race Point Publishing (£14.99).



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